Wisconsin Style Brats Burgers

1
Judy Kaye

By
@paintedcookie

We love Home made brats but I hate stuffing the casings so I make them up as burgers. This is a recipe that we like if you want to put it in casings go right ahead. We like it just fine as burgers.

Rating:

★★★★★ 1 vote

Comments:
Serves:
20
Prep:
1 Hr 30 Min
Cook:
15 Min
Method:
Griddle

Ingredients

  • 4 lb
    pork shoulder butt or loin
  • 1 lb
    pork fat or lard
  • 3 Tbsp
    kosher salt
  • 1 Tbsp
    sugar
  • 1 1/2 tsp
    nutmeg
  • 1/2 tsp
    coriander
  • 1/4 tsp
    celery seed
  • 2 tsp
    black pepper
  • 1/8 tsp
    marjoram
  • 1 1/2 tsp
    dried ginger
  • 1 3/8 Tbsp
    dried onion
  • 1 c
    american beer

How to Make Wisconsin Style Brats Burgers

Step-by-Step

  1. Measure out spices into a small bowl and add to meat as you grind. Cut the pork into small pieces and put through a coarse grind cutting in fat/lard as you grind.
  2. Once the meat has been ground and all the spices have been added slowly add the beer a 1/4 cup at a time mixing well as you go. Divide into 1/4 pound patties and separate using plastic wrap or wax paper so that you can freeze and take out patties as you want to use them.
  3. This recipe is really best allowed to age at least overnight in the refrigerator if you plan to use right away. Vacuumed sealed it will keep in your freezer up to a year. The patties can be grilled or fried.

Printable Recipe Card

About Wisconsin Style Brats Burgers

Course/Dish: Pork Burgers
Main Ingredient: Pork
Regional Style: American
Hashtags: #grilled #Burgers



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